Field ribs soup

Three meals a day, with the exception of breakfast, lunch and evening, I like soup, which is also the eating habit of the family. When there's enough time, make a pot, and if there's no time, have a quick violet and omelet soup or chord soup. In the hot summer, soup is an essential part of the table, increasing both appetite and nutrition. In a lot of soup, this kind of field ribs soup is the favorite of two kids because they have their favorite corn and soft carrots. A nice and sweet bowl of soup, which is made out of fire, tastes like the food itself, tastes like nothing less. The soup looks simple, but it has to be tasteful. One: there must be enough water in the soup, and if this is necessary, then there must be more water. Two: Cold water goes into the pot when soup is made, and when the fire breaks, the fire slows down, and the soup is soft. And don't keep turning fire in the process. Three: Try not always to mix or watch while making soup. Four: don't eat salt too early for soup, usually 10 to 15 minutes before the fire closes after all the sauce is finished。